Marshmallows for Valentine's Day

💗HAPPY VALENTINE'S DAY!💗

It's going to be a sweet one!

My Valentine is taking me on a unique and fun dinner date! We'll leave out early this morning to drive up to North Carolina. We'll be dining in a restaurant that has been converted from a theater and reaches as far back as the 1920s! Although its theater days have long ago passed, diners today enjoy watching old black and white silent movies on the still hanging screen!

I. Can't. Wait. 

But before I go I want to share with you my homemade marshmallows that I've cut into sweet shapes with Valentine cookie cutters.

I mean, who wouldn't want LOVE letters for Valentine's Day?!

I purchased my cutters at Walmart.

My ingredients include, juice from a jar of maraschino cherries, light corn syrup, egg whites, vanilla and almond extract, granulated sugar, water, and unflavored gelatin.

The cherry is not very pronounced in the marshmallows but does add a nice flavor. If you don't care for cherry, just sub out water instead.

1.In a small bowl with the cherry juice, stir in the unflavored gelatin and set aside.

2. In a 4 quart saucepan combine sugar, corn syrup, salt, and water.

3. Cook over medium heat stirring constantly until sugar dissolves. Attach candy thermometer and continue cooking without stirring until temperature reaches soft ball stage. I cooked mine to 238 degrees.

4. Remove from heat and stir in gelatin mixture.

1. In a mixer with wire whisk attached, beat egg whites till stiff peaks form.

2. With mixer on low, slowly pour in hot candy mixture.

3. Turn mixer up to high speed and mix candy for 9 minutes.

4. Pour marshmallow mixture into a sheet pan prepared with non-stick spray.

 Let stand at room temp till set. About 4-5 hours.

With cookie cutters sprayed liberally with non-stick spray, cut out marshmallow shapes. Coat candies completely with powdered sugar.

Now you can share the L-O-V-E!

Cherry and Almond Flavored Marshmallows

2 tbsp plus 1/2 tsp unflavored gelatin

1/2 cup cold maraschino cherry juice

2 cups granulated sugar

1/2 cup light corn syrup

1/2 cup water

1/4 tsp salt

2 large egg whites

1 tsp vanilla extract

1/2 tsp almond extract

Sprinkle gelatin over a small bowl filled with the cold cherry juice. Stir and set aside.

Lightly spray baking sheet with non-stick spray and set aside. 

In a heavy bottomed 4 quart saucepan, stir together sugar, salt, corn syrup, and water. Cook over medium heat stirring constantly until sugar is dissolved. Attach candy thermometer making sure it doesn't touch bottom of pan and continue cooking without stirring until candy reaches soft ball stage. Mine was ready at 238 degrees. Remove from heat, stir in gelatin mixture and set aside.

In mixer with whisk attachment, beat egg whites until stiff peaks form. With mixer on low speed carefully pour in hot sugar mixture, turn mixer on high speed and mix for 9 minutes, adding flavorings about halfway through.

Pour marshmallow candy into prepared baking sheet. Let stand at room temp until set. (about 4-5 hours)

Now you can cut the marshmallows into shapes with your cookie cutters! Just spray each cutter liberally with non-stick spray, dab off excess and press through candy. Drop marshmallows into a bowl filled with powdered sugar to coat completely.

Thanks for stopping by!
'til we sweet again, Karen 💗